Rosemary Root Vegetable Mash
Root veggies boiled, roasted, then whipped with herbs.
2 cups nonfat milk
1 tbsp sage (2 bunches of leaves)
2 tsps thyme (1 sprig)
1/4 cup balsamic vinegar
1 tbsp rosemary (2 sprigs)
2 tbsps olive oil
2 cups slices parsnip (1 medium)
4 <span class="measurestring" title="potato small (1-3/4" to 2-1/4" dia)">small</span> red potatoes
1 5" long sweet potato
2 cups cubed yam (1 large)
Cube all vegetables. Boil until outer part is soft and a layer of starch has formed on the top of the boiling water.
Drain off the starch. Place in baking dish, toss with herbs, oil and balsamic vinegar.
Bake until cooked through. Remove the herb twigs.
Place in food processor or blender once the veggies have cooled. Blend with milk. Remove the herb leaves or leave and blend in if desired.
Can serve as a side or can add chicken stock to make into a winter soup.
in 1 serving of Rosemary Root Vegetable Mash.
, 73% carbs, 10% protein.
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